2 pints premium-quality sorbet, in two flavors, such as raspberry and mango
1 pint premium-quality ice cream, such as vanilla
2 ripe peaches, sliced
2 ripe plums, sliced
1/2 pint raspberries
1/2 pint blueberries
1/2 pint strawberries, hulled
1 pint figs, cut in half
1 cups pecan halves, toasted
Combine sugar and 1/4 cup water in a medium-sized heavy-bottomed saucepan. Cook over medium-low heat until sugar is dissolved. Cover pan; bring to a boil. Leave cover on until condensation washes down insides of pan. If syrup crystallizes, let crystallize completely, and push around bottom of saucepan with the back of a wooden spoon until it melts again. Raise heat to medium high; cook, swirling pan occasionally, until the sugar turns medium-dark amber. Carefully add cream, standing back in case sugar boils over, and scrape in vanilla seeds. Stir until cream is incorporated, and remove from heat. Let cool; transfer to a glass jar, bottle, or bowl for storing and serving.
Scoop sorbets and ice cream into serving dishes, drizzle with caramel, and spoon fruit over sauce; Serve, garnished with toasted pecans.
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